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Cauliflower, Potato and Cheese Soup
Ingredients
  • 2 T. salted butter
  • 2 whole cloves garlic peeled and minced
  • 3 C. diced onions
  • 1 C. diced celery
  • 2 heads of cauliflower separated into florets
  • 3 Yukon Gold potatoes peeled and cut into chunks or equivalent amount of russett potatoes
  • 10 C. vegetable stock
  • 4 C. shredded sharp cheddar cheese
  • 2 C. light cream
  • 1 t. ground nutmeg
  • 1 t. dry mustard
  • 3 t. Worcestershire sauce optional
  • 6 dashes Tabasco sauce
  • Kosher salt and freshly ground black pepper to taste
  • Garnish with parsley
Instructions
  1. Melt the butter in your soup pot over medium-high heat and saute the garlic, onions, celery, cauliflower florets and potatoes. Be careful not to let the garlic burn. Saute for about 10 minutes and then add the stock to cover the vegetables. Bring the stock to a boil and then lower the heat to medium and simmer the soup for 30 to 35 minutes until the vegetables are tender. Remove the soup from the heat and stir in cheese (small handfuls at a time), cream, nutmeg, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
  2. Puree he soup in batches. I used a hand blender but you could also use a regular blender for this job. Garnish soup with parsley. I added a small heart-shaped piece of roasted red pepper for color.